Beat the heat with a refreshingly simmer-free recipe for Pasta with No-Cook Tomato Sauce.
Summer days, driftin’ away!
Hit pause on that Grease soundtrack and swap “driftin'” with “meltin'” because it is hotter than an oven out there, people!
While us southern Californians haven’t had quite the heat wave the northeast and midwest are in the midst of, I can say that the temperature has been walking-through-a-hair-dryer-esque lately.
Hot, humid and in search of all things frozen, the last thing anyone wants to do amidst the scorching days of summer is crank up their oven.
So it’s no-cook pasta sauce to the rescue!
Yes, you will have to boil the noodles, but no, there will be zero slow-simmering sauces required for this flavor-packed plate-o-carbs. It’s as if bruschetta, burrata and your fave noods joined forces for a summery soiree, and didn’t invite your big ol’ Dutch oven to the party. #sorrynotsorry
Grab your knife, get dicin’ and let this slightly sweet, a touch tangy and 100 perfect refreshing no-cook tomato sauce help you chill out, beat the heat and keep your cool, no matter how hot the temp gets.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 1 pound uncooked pasta, such as spaghetti or bucatini
- 2 pounds ripe tomatoes
- 4 medium cloves garlic, minced
- 1 Tablespoon dried oregano
- 1 teaspoon chili flakes (optional)
- 2 Tablespoons red wine vinegar
- 1/2 cup pine nuts, toasted
- 1 cup grated Pecorino Romano cheese
- 1/3 cup extra virgin olive oil
- 1 (8-oz.) ball of burrata
- Fresh basil leaves, to garnish
- Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente, about 10 minutes. While the pasta cooks, make your sauce.
- Halve the tomatoes and scoop out and discard the seeds. Finely chop the tomatoes then add them to a large mixing bowl along with the garlic, oregano, chili flakes (optional), red wine vinegar, pine nuts, cheese and olive oil. Stir together the sauce then taste and season it with salt, pepper and sugar (as desired).
- Drain the pasta then add it immediately to the bowl with the tomato sauce, tossing well to combine.
- Divide the pasta into serving bowls then top with a portion of the burrata and fresh basil. Serve immediately.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Is Burrata a cheese?
Yes indeed! A very creamy, delicious cheese :)
What would be a good substitute for the Pine Nuts ?
Walnuts or sunflower seeds would work well!
Made this dish tonight and it was scrumptious. My husband and I enjoyed it very much. Came easily together and a great summer pasta!
You know how you see a recipe you like but you never made it so you are not quite sure how it will turn out. I made this recipe tonight and it exceeded my expectations, it was scrumptious! My husband and I both enjoyed it. Came together easily and a terrific pasta for the summer!
Woohoo! SO thrilled you and your husband enjoyed the recipe, Eva!
I’m so thrilled you enjoyed the recipe, Corinne!
Beautiful pasta with no cook sauce so simply & easy we loved it that will b my go 2 quick yummy meal from now on many thx
You are so welcome, Susan! I’m thrilled you enjoyed the recipe!